Now that I managed to get a successful ham cure under my belt, I wanted to take one to the next level and dry cure it for 10-12 months for a more Prosciutto style. now, of course, it's going to be different, not the least reason of which is that I live in Hackney, London. I'm also using the Virginia Ham dry cure recipe, which includes saltpeter and sugar, so goign astray before I even start. But... here we go. I bought a thick oak plank before Christmas intending to turn it into a dry cure box, but so far I've just not found the time... and something happened recently that has definately made this project less urgent. I was walking down the street on a Sunday just after lunch, and wandered past a house that had just discarded a perfectly good wine crate!! I says to myself... I'm going to cure me some ham in that there crate and promptly grabbed it and took it home.
How could someone throw it away! Oh well, their loss...
(http://i631.photobucket.com/albums/uu36/tdcooper/10326001-B7F2-4274-B6EF-A5CCC757D537-4580-0000056611917CC8_zps4b23627b.jpg)
(http://i631.photobucket.com/albums/uu36/tdcooper/E517EC8A-9CB5-4E8D-B034-DCB001CC3AFB-4580-00000566172FE417_zps91b49263.jpg)
Only problem is it doesn't fit in my fridge... some mods needed!
(http://i631.photobucket.com/albums/uu36/tdcooper/984323EE-BDDF-479C-8BFF-7A8A6879D773-4580-000005661DD7E53C_zpsbb4fdadc.jpg)
Cut a few inches off...
(http://i631.photobucket.com/albums/uu36/tdcooper/2EFF4324-4FB4-4A72-AB2A-F436C0F4B84F-4580-00000566230AC38C_zpsd3464f2e.jpg)
All back together... ready for some action
(http://i631.photobucket.com/albums/uu36/tdcooper/4269BF28-9401-4541-8980-A53B53976AE9-5848-000006EE8D21D9D1_zps28948ff0.jpg)
Ok... sorry for the teaser, but I gotta go make dinner. More to follow!
oh... wait.... one last thing...
This is what's going in it!!!
(http://i631.photobucket.com/albums/uu36/tdcooper/994699E8-A39C-4D83-8DCF-9446EEA3A1D9-5848-000006EE880F15E3_zps9326bd19.jpg)
Hanging on to see what happens here good luck!!
Italian recipe, English pig, French box.
Assembled by a Canadian..
Perfect! ;D
Ha!
Quote from: squirtthecat on March 24, 2013, 01:15:54 PM
Italian recipe, English pig, French box.
Assembled by a Canadian..
Perfect! ;D
Could even take it a step further... in fact the dry cure recipe I am using is for an American Country Ham! So it goes... American recipe, Italian style, English pig, French box... all brought together by a Canadian living in London!!
Anyway... continuing on:
Here's the 9.1kg (20lb) bad boy as it arrived:
(http://i631.photobucket.com/albums/uu36/tdcooper/CB27ECCD-B51C-4B4B-A529-5FF5FE5D3F4A-5848-000006EE6F6BEFD9_zpsbc020b0f.jpg)
Unwrapped:
(http://i631.photobucket.com/albums/uu36/tdcooper/DECFDC5B-F2E2-411B-AB1E-F4948620A148-5848-000006EE7398750E_zps1bd77171.jpg)
725 grams of Diamond Crystal kosher salt (roughly!):
(http://i631.photobucket.com/albums/uu36/tdcooper/5D914BA1-7DF2-49D0-98AE-36B78EBEDDE5-5848-000006EE785B7FD4_zpsb3cdd7a9.jpg)
180g of Dark brown muscovado sugar:
(http://i631.photobucket.com/albums/uu36/tdcooper/78F9CAFB-5C10-4814-828C-E7E32BE32903-5848-000006EE7D14DC72_zps47d3985d.jpg)
12g Saltpeter:
(http://i631.photobucket.com/albums/uu36/tdcooper/60050949-C42F-4070-BD6C-224098A6D6AA-5848-000006EE82697D0A_zpse9f76d9e.jpg)
Fits like a glove... sort of:
(http://i631.photobucket.com/albums/uu36/tdcooper/E68D6FF0-8E5D-41E4-B256-DD6504F63802-5848-000006EE913B95C8_zpsa7e84482.jpg)
1/2 the cure mix:
(http://i631.photobucket.com/albums/uu36/tdcooper/E8B68AF6-A23E-4D88-9BDB-86D16CF0AFD9-5848-000006EE9599031A_zpsb18d870a.jpg)
All rubbed in... packed into all the crevices... just feels "right" doing this in a wood box. The plastic bucket method worked great last time too, but this just feels better:
(http://i631.photobucket.com/albums/uu36/tdcooper/1CE54FCD-F071-48CB-9FD2-83D9EDDF8A40-5848-000006EE9A83FE17_zpscb4b77ff.jpg)
Trimmed the crate lid down a bit so it fits inside the box:
(http://i631.photobucket.com/albums/uu36/tdcooper/09AFD2A0-8B02-4EEC-92B0-E6B5686FE525-5848-000006EEA203B0B6_zps50326857.jpg)
A VERY heavy stone cutting board. I've never understood stone cutting boards... I mean, won't it dull your knife WAY quick?? I got this as a gift and have never cut anything on it... but it's perfect for a weight!
(http://i631.photobucket.com/albums/uu36/tdcooper/5D3CA97F-AD95-426A-84FB-EA4467AAF80B-5848-000006EEA6D873F5_zpsead98ad1.jpg)
My main issue was how to deal with effluent drainage from the box. I obviously couldn't have it just leaking all over the fridge.... so I've put it on top of a roasting tin and propped it up so one corner is down. It's working pretty good channeling the liquid into the corner and the roasting tin is catching it. No mess so far:
(http://i631.photobucket.com/albums/uu36/tdcooper/24021A41-2CCB-465C-B4A3-32A9313A3DDB-5848-000006EEAC14291B_zps51818623.jpg)
24 Hours later... took the lid off to see how my salt distribution was. I scraped up all the bits that had fallen off and re-rubbed it over the exposed meat... lid back on and into the fridge. I'll leave it alone now until Wednesday when it will get 1/2 of the remaining cure mix... then the rest next Monday:
(http://i631.photobucket.com/albums/uu36/tdcooper/C58A00C5-5102-4279-ADAF-F5061C53BC94-5848-000006EEB0F2993E_zps5a8a9fb3.jpg)
As usual, I'll update with progress as I go! Enjoy!
Really really cool. Love the wine box idea.
Just did a mid-week re-salt with half my remaining cure mix. Seems that the moisture draining off has expanded the wood enough to seal up my drainage corner somewhat so it's not draining as good as it was. Corrected with a 1/4 inch hole drilled through the corner:
(http://i631.photobucket.com/albums/uu36/tdcooper/138D5348-0195-483D-AA67-B652E6E166CD-2845-0000030762E56C28_zps92fb2529.jpg)(http://i631.photobucket.com/albums/uu36/tdcooper/9F4D1333-436F-47F7-A05F-436B618ECF0F-2845-0000030767A50E6B_zpsfcd93dec.jpg)
Re-salted... so far so good. The pine box is giving off a really nice smell combined with the salty meat! Also, hard to tell from the pic, but the ham is flattening out nicely from the pressing weight:
(http://i631.photobucket.com/albums/uu36/tdcooper/BEAD00E2-8FC9-4600-8EE9-513A40D7A8B4-2845-000003076C0D05F5_zpsf3c52b37.jpg)(http://i631.photobucket.com/albums/uu36/tdcooper/87EA605A-71DE-44FA-BDDF-EDA2F43015DC-2845-00000307717C48E5_zps39c4f7cb.jpg)
Looks great! That is going to be one tasty piece of charcuterie!
Thanks for posting all the pics too - you're giving me all sorts of great ideas my wife is gonna hate! ;) ;D ;D ;D :o
Mark (in Ottawa)
Very cool project.
The Global Ham Exchange!
This is looking better than the last one
Lookin gooood!!
Nice set up with the box
Is it and its boneless mate nearly cured yet?
That is a cool project! Defiantly a must do!
Quote from: Waltz on April 30, 2013, 08:00:00 AM
Is it and its boneless mate nearly cured yet?
Just uploading some pics to Photobucket, will post on the other thread.
As for this ham, it's now in the aging phase, so will hang for the next 10-12 months.... here are a couple of pics:
Out of the salt, a 1 hour soak in cold water prior to hanging it up for cure equalisation:
(http://i631.photobucket.com/albums/uu36/tdcooper/null_zps845e453b.jpg) (http://s631.photobucket.com/user/tdcooper/media/null_zps845e453b.jpg.html)
After hanging for a week to equalise the cure, and start the drying process....
(http://i631.photobucket.com/albums/uu36/tdcooper/null_zps8a1a6b8c.jpg) (http://s631.photobucket.com/user/tdcooper/media/null_zps8a1a6b8c.jpg.html)
"Sugna" - 1/2 freshly rendered leaf lard and 1/2 flour by volume. This is to protect the exposed meat from drying too quickly and forming an impermeable barrier and preventing the interior from drying. Some add pepper to further repel insects, but bugs aren't too much of a problem here so I didn't bother.
(http://i631.photobucket.com/albums/uu36/tdcooper/null_zps7796c531.jpg) (http://s631.photobucket.com/user/tdcooper/media/null_zps7796c531.jpg.html)
Smeared on the leg!
(http://i631.photobucket.com/albums/uu36/tdcooper/null_zps24aa70cb.jpg) (http://s631.photobucket.com/user/tdcooper/media/null_zps24aa70cb.jpg.html)
Not much else to say at this point... I'll update again if anything significant happens, but it's now just a waiting game....
Looking good. I put pepper and paprika as well as flour in the sugna on mine but the ham was still a bit too wet at the first application so it did not stick well and some of it fell off. I have re-applied and now drying for a year or so. As you say - not much happening. I am getting the urge to do another but it may be better to wait until I see how my first turns out. :) Good luck.
you sir are a patient man
Looks like you are getting great results.
Where did you hang it at? This is a goal of mine one day to start one of these but i need to get some things in order first, like a hanging place and patience LOL!
Quote from: wkahler on May 12, 2013, 08:51:22 AM
Where did you hang it at? This is a goal of mine one day to start one of these but i need to get some things in order first, like a hanging place and patience LOL!
It's just hanging in an unheated conservatory. The UK climate is reasonably humid, and the weather has been cool enough to not worry about. We also don't have too much of a problem with flying critters, so not worried about that either. If we get a spell of hot weather, I do have a curing cabinet to hang it in....
Hi ExPAtCanadian
Found your lamb thread as I am just about to shove one in my Bradley, then checked out your other posts as you buy from the Ginger Pig which I often do as well, then found this thread...
We have had a decent summer, where have you been hanging you prosciutto style leg as the conservatory must have got bit too warm?? You mentioned a curing cabinet, did you make it yourself? Been meaning to try a large dried ham, I think I will give it a go as we head in to autumn.
Sean in E7
Hi Sean in E7....! I'm in E9... not far from you. Sorry for the delayed reply... I only check in here every so often these days, so I probably miss loads of stuff.
You are very right, our decent summer had the downside of being a bit too warm for the ham.... so I hung it up for a month or so in my wine fridge, set to 12oC. This was ok, but then I ran into a humidity problem... and the sugno started to get fuzzy with mold. I ended up washing the sugno off before the mold could penetrate to the meat, then I re-applied fresh stuff, this time with some black pepper mixed in.
Mold! Even though it looks black, it's actually dark green. This is only on the surface of the sugno, not into the meat, so I felt safe washing it off.
(http://i631.photobucket.com/albums/uu36/tdcooper/photo1_zps46f784cc.jpg) (http://s631.photobucket.com/user/tdcooper/media/photo1_zps46f784cc.jpg.html)
(http://i631.photobucket.com/albums/uu36/tdcooper/photo2_zps2ee8e611.jpg) (http://s631.photobucket.com/user/tdcooper/media/photo2_zps2ee8e611.jpg.html)
Reapplied fresh sugno, the black is the pepper, not the mold:
(http://i631.photobucket.com/albums/uu36/tdcooper/photo3_zpsae544c8d.jpg) (http://s631.photobucket.com/user/tdcooper/media/photo3_zpsae544c8d.jpg.html)
I would love to try this but I don't think I could wait this long!!
Wow, this is awesome.. to be continued!
Quote from: ExpatCanadian on September 17, 2013, 07:24:24 AM
Hi Sean in E7....! I'm in E9... not far from you. Sorry for the delayed reply... I only check in here every so often these days, so I probably miss loads of stuff.
Ok never having been to the UK my curiosity is getting to me so I have to ask what does E7 & E9 refer to in terms a simple Texan can relate to?
Quote from: Saber 4 on September 18, 2013, 08:56:57 AM
Quote from: ExpatCanadian on September 17, 2013, 07:24:24 AM
Hi Sean in E7....! I'm in E9... not far from you. Sorry for the delayed reply... I only check in here every so often these days, so I probably miss loads of stuff.
Ok never having been to the UK my curiosity is getting to me so I have to ask what does E7 & E9 refer to in terms a simple Texan can relate to?
Its the postcode area. Our post codes are 2 part... the first is the general area, and E9 refers to London, East 9. The second part narrows it down to a much more specific area, often to just a few or even a single address. It's kind of neat actually, as unlike the USA or Canada where post and zip codes cover very large areas, our codes are specific enough that even Sat Navs use them for routing. Usually you can simply enter the post code and the house number and this is enough. Heres what Greater London looks like from a postcode point of view:
(http://www.doogal.co.uk/images/london_postcode_map.gif)
If you're interested beyond the above... then fill yer boots: https://en.wikipedia.org/wiki/Postcodes_in_the_United_Kingdom (https://en.wikipedia.org/wiki/Postcodes_in_the_United_Kingdom)
Thanks that is a simple system and you guy's really are pretty close to each other, I can see the start of a UK Smokeout with as many of you guy's are in the area.
Quote from: ExpatCanadian on May 13, 2013, 06:02:14 AM
Quote from: wkahler on May 12, 2013, 08:51:22 AM
Where did you hang it at? This is a goal of mine one day to start one of these but i need to get some things in order first, like a hanging place and patience LOL!
It's just hanging in an unheated conservatory. The UK climate is reasonably humid, and the weather has been cool enough to not worry about. We also don't have too much of a problem with flying critters, so not worried about that either. If we get a spell of hot weather, I do have a curing cabinet to hang it in....
So.... little update. It would seem the last few weeks of rainy cool weather here in Blightly has caused the environment in my conservatory to cross some threshold and similar to the few weeks the ham spent in my wine fridge in the heat of the summer, mold has decided to start forming again. So... I've decided at this point my kitchen might be the best place for this ham to finish it's aging! Only a couple more months to go. Only problem is, I can't really clean off the moldy sugno just yet... as I used the last of my lard to make pastry for pumpkin pies for thanksgiving a few weeks back (Canadian!). What do you all think.... should I just leave it be... or make an effort to render some more lard to replace this moldy sugno?
Its not smoky in my kitchen... although, not a bad idea :) Just the bright lights on my phone lens....
(http://i631.photobucket.com/albums/uu36/tdcooper/null_zpsda3b6113.jpg) (http://s631.photobucket.com/user/tdcooper/media/null_zpsda3b6113.jpg.html)
The black spots are black pepper... the mold is green and white and fuzzy....
(http://i631.photobucket.com/albums/uu36/tdcooper/null_zps1e911b5d.jpg) (http://s631.photobucket.com/user/tdcooper/media/null_zps1e911b5d.jpg.html)
Even the skin is getting a little dusting of mold....
(http://i631.photobucket.com/albums/uu36/tdcooper/null_zps84c0d729.jpg) (http://s631.photobucket.com/user/tdcooper/media/null_zps84c0d729.jpg.html)
I have seen country hams with a lot more mold then that. Looks like it is coming a long really good.
Still looks good... I have heard of the mold forming and I don't think it's much of a problem if it doesn't permeate the meat. How's this project going anyways? Do you have an ETA yet, eh? ;) (yah, Canadian here)
Ok folks here we go. It's been a long time coming... and it's kind of like "How long is a piece of string...??"But tonight I just finally said you know what... it's ready to go....
...................so...... without further ado..... here we go.....
(http://i631.photobucket.com/albums/uu36/tdcooper/46091E73-A62F-43A7-9E0A-91AE3ABC74D1_zpswplo2yvl.jpg) (http://s631.photobucket.com/user/tdcooper/media/46091E73-A62F-43A7-9E0A-91AE3ABC74D1_zpswplo2yvl.jpg.html)
(http://i631.photobucket.com/albums/uu36/tdcooper/EF8F3B3E-456C-47DE-9C7A-797E35C929E5_zps43t9kqh6.jpg) (http://s631.photobucket.com/user/tdcooper/media/EF8F3B3E-456C-47DE-9C7A-797E35C929E5_zps43t9kqh6.jpg.html)
(http://i631.photobucket.com/albums/uu36/tdcooper/F0C0BAA0-DA7A-4DD8-BF94-272281AEB44B_zpsj6zbslx6.jpg) (http://s631.photobucket.com/user/tdcooper/media/F0C0BAA0-DA7A-4DD8-BF94-272281AEB44B_zpsj6zbslx6.jpg.html)
(http://i631.photobucket.com/albums/uu36/tdcooper/45978659-39EC-4CA9-BB8B-10F308F9F9E7_zpsq3ar3wpi.jpg) (http://s631.photobucket.com/user/tdcooper/media/45978659-39EC-4CA9-BB8B-10F308F9F9E7_zpsq3ar3wpi.jpg.html)
It smells AMAZING!!!!!!!!!!!
Anyone know how to keep this good now that I've cut into it? I was thinking I might cut it into chunks, vac seal and either freeze or simply keep in a cool place. But, fact is, I know I won't be able to eat it all very quickly, so it needs to be protected in some way I guess...
WOW!!! That's amazing...so do tell, how does it taste????? How did you eat it? Details please! :)
That came out really good. The below link may be helpful.
Storing Country Hams/Prosciutto Type Hams (http://www.newsomscountryham.com/storaghamand.html)
Thanks Hab for that link... I'll probably end up carving it into reasonable chunks now then vac-sealing & freezing...
As for the taste, I managed to slice a thin sliver off for a taste test, and it's really sweet... not too salty, and very moist still. Not as dry as is thought it might be.
I'm going to take the small piece to my local butcher for slicing this weekend, as I don't have a slicer that can do it right, then I'll have some nice slices to eat and use in recipes.... that will be the true test!
You did a fine job Expat. Mine is still hanging. It has not been drying for quite a year yet and I told myself I would leave it that long. If it turns out as well as yours I will be happy. I was thinking of cutting useable sized pieces from mine and sealing the cut surface again with sugna and leaving it hanging until I needed another piece. The link Habs posted kind of suggests doing that too. I remember you had some trouble with mould earlier on, is there no taste of that in the cut ham? Mine has some mould but it looks to be just on the surface, I am hoping so anyway.
That looks awesome, well worth the work and the wait.
Great work. Very nice ham
Quote from: Waltz on February 28, 2014, 02:49:16 PM
You did a fine job Expat. Mine is still hanging. It has not been drying for quite a year yet and I told myself I would leave it that long. If it turns out as well as yours I will be happy. I was thinking of cutting useable sized pieces from mine and sealing the cut surface again with sugna and leaving it hanging until I needed another piece. The link Habs posted kind of suggests doing that too. I remember you had some trouble with mould earlier on, is there no taste of that in the cut ham? Mine has some mould but it looks to be just on the surface, I am hoping so anyway.
Actually, now you mention it I think I'll do the same as you suggest. I thought I was out of lard, so I went into my freezer to get a slab of fat to render today and under it all was a bunch of muffin tin sized frozen portions of lard that I rendered last April! So... I'm now going to make up some sugno and reseal the larger piece and keep it hanging. To be honest, my first impression is that I'd like it to be a little drier than it is... so we'll see.
I haven't had a really proper taste yet, but I doubt there will be any mold taste. It is primarily on the sugno, and the meat immediately under that will probably get trimmed anyway. I'm going to scrape the moldy sugno off now and reapply fresh stuff and let the big piece hang for the rest of the year I think.
Home rendered leaf lard. Normally use it for pastry, but it will serve it's purpose on my ham.
(http://i631.photobucket.com/albums/uu36/tdcooper/27C776CF-D2F3-4BBF-B494-2EDEED018FED_zpspn1vdm0j.jpg) (http://s631.photobucket.com/user/tdcooper/media/27C776CF-D2F3-4BBF-B494-2EDEED018FED_zpspn1vdm0j.jpg.html)
Wow! That ham looks wonderful. But boy, I couldn't wait that long. I'll bet if one would look up "patience" in the dictionary, there would be a picture of you there!
Couple more pics...
Scraping off the old moldy sugna. I also gave the skin a wash with a vinegar solution to clean off the powdery mold:
(http://i631.photobucket.com/albums/uu36/tdcooper/A70C9953-24EC-4401-83AA-C1BEBF50582D_zpsxl5sby9k.jpg) (http://s631.photobucket.com/user/tdcooper/media/A70C9953-24EC-4401-83AA-C1BEBF50582D_zpsxl5sby9k.jpg.html)
Mixing up the new stuff. Went with approximately a 2:1 ratio of flour to lard. Wanted a very thick pasty mix. Added some salt too... as some online recipes seem to have this. No pepper this time, as really don't think it's necessary for hanging in my kitchen.
(http://i631.photobucket.com/albums/uu36/tdcooper/54E08772-9C60-4E56-B5A5-1CAB74D6F23B_zpsbdzdhzlb.jpg) (http://s631.photobucket.com/user/tdcooper/media/54E08772-9C60-4E56-B5A5-1CAB74D6F23B_zpsbdzdhzlb.jpg.html)
Application... very messy!
(http://i631.photobucket.com/albums/uu36/tdcooper/C7E0B1EC-C18D-4AF6-A2CA-500C74CD13A4_zpshhbuuk64.jpg) (http://s631.photobucket.com/user/tdcooper/media/C7E0B1EC-C18D-4AF6-A2CA-500C74CD13A4_zpshhbuuk64.jpg.html)
Back hanging in it's home again for another 10-12 months!
(http://i631.photobucket.com/albums/uu36/tdcooper/9BAB294D-2F47-4C11-97CF-742037FF8BBB_zpsnaj4kedo.jpg) (http://s631.photobucket.com/user/tdcooper/media/9BAB294D-2F47-4C11-97CF-742037FF8BBB_zpsnaj4kedo.jpg.html)
By the way the following little video is interesting... I don't speak Italian, but it's fairly clear what she's up to. At one point she references the mix contains "Sugna, Farina and Sale"... Lard, Flour and Salt... so I guess I've done something right. No idea of proportions, and her's is way thicker and smoother on application than mine, that's for sure!
https://www.youtube.com/watch?v=IX_KtdsdCW0 (https://www.youtube.com/watch?v=IX_KtdsdCW0)
Hey everyone! Here is the final post in this topic... 2 years on from the start of this project. I have to say the results have been amazing. But it won't be me enjoying the bulk of my work... late last year my wife and I decided to move back to Canada. So... it's bye bye ham. My sister actually works for CFIA in Vancouver, and I've asked her who I can bribe to let me bring the ham in. Sadly, she's honest, and if you want to believe her, so is every single other CFIA inspector she knows ::) ;). But it's not all bad, I'm leaving it with a good friend, a guy from Luxembourg who very much appreciates a good air dried ham. They do mean Luxembourg style version that he has shared with me on numerous occasions over the years, usually accompanied by some nice ice-cold buffalo grass vodka. I don't honestly think mine measures up to that... but it's pretty damn good. And the extra brilliant part is that his wife is vegetarian! So he gets it all to himself! So without further delay, here are the pics of the final product. I was the photographer and I left the cutting to my friend:
The proud new owner!
(http://i631.photobucket.com/albums/uu36/tdcooper/CBD8DC75-F67D-44D6-BA23-B11E77C9FAA3_zpsbmvjwltq.jpg) (http://s631.photobucket.com/user/tdcooper/media/CBD8DC75-F67D-44D6-BA23-B11E77C9FAA3_zpsbmvjwltq.jpg.html)
Careful now... nice and thin please 8)
(http://i631.photobucket.com/albums/uu36/tdcooper/60D581DA-4CEE-4042-BBD2-828FD364FDFE_zpstdqphnsk.jpg) (http://s631.photobucket.com/user/tdcooper/media/60D581DA-4CEE-4042-BBD2-828FD364FDFE_zpstdqphnsk.jpg.html)
The end result!
(http://i631.photobucket.com/albums/uu36/tdcooper/23C9C537-3867-4A80-A6FC-F6DC30ED2028_zpsel0tazaw.jpg) (http://s631.photobucket.com/user/tdcooper/media/23C9C537-3867-4A80-A6FC-F6DC30ED2028_zpsel0tazaw.jpg.html)
You did very good WOW its been a long time coming Hope you tried it
Seemore
Fantastic job! You have a very lucky friend indeed! :)
Nice job. Very informative thread. Thank you.